I'm sensitive to spice. How spicy is this?

The only overtly spicy ingredient is the gochugaru. And even that's more of a smoky heat rather than full-on fire. If you're sensitive to spice, just use half of the recommended gochugaru. You can always add more later if you feel that it needs a boost.

My shrimp is overcooked. Where did I go wrong?

Since soondubu is usually served in the stone pot it was cooked in, the temperature of the stew stays hot longer. That means the seafood continues to cook even after you've taken it off the stovetop. My suggestion is to pull the dolsot from the stove as soon as the seafood is properly cooked - and serve immediately.

Soondubu Jjigae (Korean Spicy Tofu Stew)

Name: Soondubu Jjigae (Korean Spicy Tofu Stew)
Prep time: 10 min
Cook time: 27 min
Total time: 37 min
Yield: 2
Cuisine: Korean
Ingredients: 1 tablespoon sesame oil; 1 teaspoon minced garlic; 1 1/2 tablespoons Korean chili flakes (gochugaru) – use less to make it milder (start with 1/2 tablespoon, you can always add more later); 12oz (350g) silken tofu, drained; 3oz (85g) yellow squash or zucchini, cut into half moons; 7oz (200g) mixed shellfish such as shrimp, squid, mussels, clams – Vegans can use button mushrooms instead; 2 green onions, finely chopped; 1 egg (optional); 2-inch piece dried kelp; 7 dried anchovies – vegans use 3 dried shiitake mushrooms instead; 1 1/2 cup water; 2 teaspoons soy sauce; 1/2 teaspoon salt

Description

Soondubu is a traditional spicy Korean tofu stew. I love the natural sour, briny smokiness. Try it tonight!

Ingredients

Scale

1 tablespoon sesame oil
1 teaspoon minced garlic
1 1/2 tablespoons Korean chili flakes (gochugaru) – use less to make it milder (start with 1/2 tablespoon, you can always add more later)
12oz (350g) silken tofu, drained
3oz (85g) yellow squash or zucchini, cut into half moons
7oz (200g) mixed shellfish such as shrimp, squid, mussels, clams – Vegans can use button mushrooms instead
2 green onions, finely chopped
1 egg (optional)

Broth:

2-inch piece dried kelp
7 dried anchovies – vegans use 3 dried shiitake mushrooms instead
1 1/2 cup water
2 teaspoons soy sauce
1/2 teaspoon salt

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Instructions

Prepare the broth. Wipe the kelp with a wet kitchen towel or paper towel to remove the white dust. Put the kelp, anchovies, and water in a pot and leave at room temperature for 30 minutes. After soaking, place pot on the stovetop and turn the heat to medium. As soon as the water starts to boil, remove the kelp. Turn down the heat to low, cover, and simmer for 15 minutes.
Strain and season the broth. After simmering, turn the heat off and strain the broth through a sieve. Discard the anchovies. Add soy sauce and salt to the broth. Stir and set aside.
Cook garlic and chili powder. Put the sesame oil, garlic, and Korean chili flakes in the dolsot pot (stone bowl) and set it over a gas burner on low heat. Stir with a wooden or plastic spoon for 3 minutes, stirring constantly.
Add broth, squash and tofu. Add the anchovy broth and the chopped squash to the dolsot pot. Stir and bring to a boil. Lower the heat to medium-low and carefully add the silken tofu. Break it up a little using the spoon and cook for 8 minutes.
Add seafood. Stir in the shellfish and cook for 3-4 minutes, until the shellfish is cooked through.
Garnish and serve. Top with chopped scallions and an egg (if using). Serve with a side of white rice.

Notes

Soondubu made with shellfish should be eaten immediately to prevent the shellfish from overcooking. For vegan – or if you are making it with meat like pork or beef – keep leftovers in an airtight storage container and refrigerate for up to 3 days.

Nutrition

Serving Size: 1 bowl
Calories: 249
Sugar: 1.3g
Sodium: 857.2mg
Fat: 12.5g
Saturated Fat: 1.7g
Unsaturated Fat: 5.6g
Trans Fat: 0g
Carbohydrates: 6.5g
Fiber: 1.8g
Protein: 29.5g
Cholesterol: 159.7mg